Pretzel Dog Dippers with Cheesy Chili Dip
Pretzel Dog Dippers
8 frozen white bread rolls (I used Rhodes)
1 package of hot dogs, or 8 polish sausages (little smokies work too)
1 cup hot water
2 tablespoons baking soda
Defrost and proof dough according to packaged directions (it took me 3 hours to get my dough to defrost and rise a little)
Preheat oven to 350. In a small bowl, dissolve baking soda in hot water. Set aside. Cut hot dogs in half or into thirds if you want bite sized snacks. Form dough into 1 large ball. Divide dough into enough equal pieces to cover all pieces of hot dogs. Smooth dough over hot dog pieces and dip into baking soda water. Arrange on greased baking sheet. Sprinkle salt over top. Bake 12-15 minutes or until dough is darker golden brown. Serve with cheesy chili dip (below), or usual hot dog condiments.
Cheesy Chili Dip
1/2 cup velveeta
1 can chili, or 2 cups homemade leftover chili
Microwave velveeta and chili for 1-2 minutes until velveeta is completely melted. Serve with pretzel dog dippers or tortilla chips.